This new volume presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables while also exploring the pros and cons of the various methods.

Worldwide Status and Scope of Processing of Fruits and Vegetables. Nutritional Values of Fruits and Vegetables: Macronutrients, Micronutrients and Composition. Health Promoting Compounds: Fruits and Vegetables. Ohmic Heating: Thermal Processing of Fruits and Vegetables. Microwave Dielectric Technology: Thermal Processing of Fruits and Vegetables. Recent Trends in Drying of Fruits and Vegetables. Applications of Freezing Technology in Fruits and Vegetables. High Pressure Processing of Fruits and Vegetables Processing. Use of Ultrasound Technology in Processing of Fruits and Vegetables. Irradiation Technology: Processing of Fruits and Vegetables. Role of Canning Technology in Preservation of Fruits and Vegetables. Extrusion Technology for Fruits and Vegetables: Principle, Methods, and Applications. Use of Food Additives in Processing/Preservation of Fruits and Vegetables. Extraction and Concentration Methods for Bio-Actives Components in Fruits and Vegetables. Processing Technology for Production of Fruits Based Alcoholic Beverage. An Approach in Designing the Processing Plant for Fruits and Vegetables. Innovative Approach in Waste Management: Fruits and Vegetables. Attitude of Consumers toward Fruits and Vegetables.

Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul